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Every bite has a crispy seasoned crust and flaky fish inside, making this a comfort food favorite.
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Recipe Information
Ingredients
For:
4
serving(s)
For the Fish Marinade
fish fillets, or fish pieces
1tbsplemon juice
1tspginger-garlic paste
1/2tspred chili powder, or cayenne pepper
1/2tspground black pepper
1pinchground turmeric
salt, to taste
For the Dry Coating
1cupall-purpose flour
1/2cupcornstarch
1tspred chili powder, or cayenne pepper
1/2tspground black pepper
1tspgarlic powder
1/2tsponion powder
1tspItalian seasoning, or dried oregano
salt, to taste
For the Wet Batter
1/2cupall-purpose flour
1/2tspred chili powder, or cayenne pepper
1pinchsalt
water, as needed
For Frying
sunflower oil, vegetable oil, or canola oil, for deep frying
Nutrition Facts
Fried Fish
Serving Size
115 g
Amount per Serving
Calories
242
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.1
g
Sodium
30
mg
1
%
Potassium
99
mg
3
%
Carbohydrates
53
g
18
%
Fiber
2
g
8
%
Sugar
0.4
g
0
%
Protein
5
g
10
%
Vitamin A
308
IU
6
%
Vitamin C
2
mg
2
%
Calcium
23
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Equipments
1 large mixing bowl
1 wide shallow bowl (or plate)
1 medium mixing bowl
1 measuring cup set
1 measuring spoon set
1 spoon or whisk
1 deep skillet (or Dutch oven)
1 pair of tongs
1 slotted spoon
1 paper towel-lined plate
1 cooling rack optional
1 kitchen thermometer optional
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Directions
Keep Screen Awake
In a bowl, mix the lemon juice, ginger-garlic paste, red chili powder, black pepper, turmeric, and salt.
Rub the marinade over the fish pieces until evenly coated.
Let the fish rest for 30 minutes at room temperature, or refrigerate for 1 hour for deeper flavor.
In a wide bowl or plate, mix the all-purpose flour, cornstarch, red chili powder, black pepper, garlic powder, onion powder, Italian seasoning, and salt. Set aside.
In another bowl, mix the all-purpose flour, red chili powder, and salt. Add water a little at a time until you get a smooth, medium-thick batter, similar to pancake batter.
Lightly coat each marinated fish piece in the dry flour mixture.
Dip it into the wet batter, then coat it again in the dry flour mixture. Press gently so the coating sticks well.
Heat the oil in a deep skillet, Dutch oven, or frying pan over medium heat.
Carefully add the coated fish pieces to the hot oil. Fry in batches until golden brown, crispy, and cooked through.
Do not overcrowd the pan, or the fish may turn soggy.
Remove the fried fish with a slotted spoon and drain on a paper towel-lined plate.
Serve hot with lemon wedges, tartar sauce, ranch, hot sauce, or your favorite dipping sauce.
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